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Friday, September 10, 2010

Plum Tart with Streusel Topping

From the kitchen of One Perfect Bite...We do our green market loop every weekend when farm stands are open. The trail begins in the produce section of our Saturday Market and then heads past the city limits to farms, where we can actually measure the growth of food from one week to the next. The weekly run for provisions usually works well, but I occasionally find fruits and vegetables ganging up on me. This week I had to deal with surplus corn and plums before new stores could be brought in. I decided to use the plums to make a tart, and because I was using red and blue varieties of varying sweetness, I thought it best to use a streusel topping to assure they would not be too tart when baked. Even with that, you'll find this to be a just sweet tart and scheduling trumpet practice following dessert would be unwise. In order to proceed you will need pastry for a one crust pie. Homemade is, of course, best, but use whatever is easiest and most convenient for you. This dessert is about the plums, not the pastry. This is really easy to do and if you are fond of European desserts you'll love this tart tart. It is very juicy and I think it's best served warm. Here's the recipe.

It looks quite tempting Mary-I haven't had a plum tart in years, so this is bookmarked.I too, have lots of produce to use up. I always buy too much when visiting the farmers market. I'm glad I have a large freezer!Have a great weekend.

Mary, I love that you said this tart is about the plums, not the pastry. Is there a difference between light colored plums and dark ones? I bought both yesterday for a salad and am planning a taste test to see if I prefer one over the other.Sam

Ground cinnamon is one of my favorite spices. You can tell that from the many times I am using it in my cooking. I also love it in sweets. This streusel must be very crunchy on the outside and soft on the inside. Exactly perfect for me.

Mary-Not scheduling trumpet practice won't be a problem. :) I have never had a dessert made with plums. The only thing my grandmother ever made with plums was jelly (and I loved it!)Can't wait to see what the farm stands tempt you with this weekend!

I have a box of freshly picked plums on my counter waiting for an assignment. I know that some will be jam before the Monday is over, but a dessert will be called for tomorrow. Your tart or buckle both sound wonderful, how will I choose?

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